Carrot-Corn Fritters with Mint Dip

These carrot-corn fritters are not only delicious, but also gluten- and oil-free! Place a dollop of that fresh yogurt-mint dip on top, serve it with some boiled potatoes, and you've got yourself a tasty and healthy lunch or dinner.

Carneval in Germany is pretty much over and now Lent is here. I was actually planning on sharing a chocolate cake recipe with you guys today but then decided not to test your discipline and self-control already on the second. So I am sending a healthier treat along your way: Carrot-corn fritters with a refreshing mint-dip.

This recipe is fairly simple to make, only the carrot-shredding will take up a bit of your time (or you simply buy pre-shredded carrots). It is also gluten-free and oil-free if you are using a non-stick pan. Otherwise you might have to use a bit of oil to cook these little fritters.

As the name implies, there is also corn in this recipe. It adds the perfect sweet contrast to these hearty fritters. For more heartiness, let's not forget some onion and garlic and a few spices, including paprika and a bit of cumin.

You want the veggie mixture to hold together so we need some kind of binder. I used chickpea flour and it works really well here. If you haven't used chickpea flour before, you should try it! It's especially great in savory dishes, not only for binding and thickening. You can make pakoras, sandwich patties, and even sweet things like gluten-free banana bread! Another great aspect about chickpea flour: It's rich in protein! It contains about 20 g protein per 100 g! Pretty great, right?

Another dose of plantbased protein comes from the mint dip. The dip is made of unsweetened soy yogurt (but you may also use unsweetened coconut yogurt, if you prefer), fresh mint, a bit of lime juice, salt and pepper - a refreshing addition to the savory carrot-corn fritters. You can also use ketchup or another dip instead - or how about some basil creme? Either way, it's ging to be delicious.

Once you've got everything prepped, you can use your hands to shape the fritters and cook them in a pan from both sides. You could use a bit of oil to get them a bit more crispy on the outside. Let's get cooking!

If you give this recipe a try, let me know in the comments below. Also, don’t forget to rate it. You can also tag a photo (#veggiejam) to show me your creation on instagram.

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Recipe

Carrot-Corn Fritters with Mint Dip

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• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 fritters 1x

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Description

These carrot-corn fritters are not only delicious, but also gluten- and oil-free! Place a dollop of that fresh yogurt-mint dip on top, serve it with some boiled potatoes, and you’ve got yourself a tasty and healthy lunch or dinner.

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Ingredients

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Carrot-Corn Fritters

• 4 medium carrots (ca. 3 ½ cup or 300 g shredded)
• 1 large garlic clove
• 1 small red onion
• 1 cup corn kernels (160 g)
• 1 cup chickpea flour (120 g)
• ¼ tsp ground black pepper
• ½ tsp paprika
• ¼ tsp ground cumin
• ¼ tsp salt

Mint Dip

• ¾ cup unsweetened soy or coconut yogurt (180 g)
• 2-3 tablespoon fresh, finely chopped mint
• 2 tsp lime juice
• ⅛ tsp salt
• ⅛ tsp ground black pepper

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Instructions

1. Combine the ingredients for the dip and place in the fridge until ready to serve.
2. Grate or shred the carrots and mince or press the garlic. Cut the onion in half and thinly slice. Put the vegetables into a large bowl.
3. Add the corn, the spices and the chickpea flour and mix well.
4. Heat up a non-stick pan. Shape small, not too thick fritters and cook from both sides over low-medium heat for a few minutes, until slightly brownd. You can also use a bit of oil to get them crisp up a bit from the outside.
5. Serve the carrot-corn fritters with the mint dip and enjoy!

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This post is also available in de_DE.